Directions

In a medium bowl cream together the butter, cream cheese, and sugars. Add in the flour, rum, and milk mixing until well combined. Mix in sprinkles.

Step 2

Roll mixture into 1 1/2" balls and set on a wax paper lined cookie sheet. Freeze about 2 hours.

Step 3

In another bowl, melt chocolate according to package instructions and dip truffles one at a time, lifting them out of the chocolate with a fork. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Immediately top with sprinkles.
Repeat with white chocolate and remaining truffles.
Store in the refrigerator in a sealed container.